I like Dolin Dry with this one. It has just enough residual sweetness to pair nicely with the bitters. And speaking of bitters, you can experiment here. Grapefruit or lemon bitters come to ...8/12/2018

I think the recent appearance of Cocchi Aperitivo Americano as a complement to Lillet Blanc has reinvigorated interest in the Corpse Reviver No. 2. Cochhi has more of the quinine bite that Lillet used to have before its reformulation in 1986. Cochhi is also sweeter, so if you use it, but the amount back to 3/4 ...8/12/2018

The La Louisiane Hotel and Restaurant served this as their house cocktail staring in the 1880's. Unfortunately the hotel is not around anymore so the cocktail doesn't really have a home base like its cousin the Vieux Carre at the Monteleone Hotel. Fortunately Stanley Clisby Arthur included the Cocktail a la Louisiane in his book in 1937 which may have saved the cocktail from obscurity. Today it is ...8/12/2018

Cafe Brulot is a great way to finish a meal at one of the old guard creole restaurants in New Orleans. Arnaud's, Galatoires and Antoine's all serve this drink with Antoine's claiming ownership by the son of the founder circa 1890. I have so far had Cafe Brulot at Galatoires. It was quite a presentation with the waiter pouring a ring of flaming brandy around the table directly on the ...8/12/2018

The Brunelle comes from The Savoy Cocktail Book though their version has no gin. Absinthe by itself would pack an undesirable wallop so thank goodness I came across Erik Ellestad's solution (http://savoystomp.com/2008/05/28/brunelle-cocktail/index.html).This is actually quite a tasty drink. And a fine way to use some of that absinthe that is just sitting on the ...8/12/2018